Veal Scallops with Avocado

So good you won't have any leftovers

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 pound veal scallops

1 egg, beaten

2 Tablespoons flour

3 Tablespoons butter

1 Tablespoon oil

1/4 cup vermouth

1/2 cup chicken broth

3 Tablespoons lemon juice

3/4 teaspoon salt

1/2 teaspoon white pepper

1/4 cup chopped parsley

1 large avocado

TO PREPARE:

Soak scallops in egg for at least 1 hour, then coat evenly with flour. Melt butter and oil in skillet and saute 1/2 the veal scallops at a time for about 3 minutes per side and remove to a warm plate. After browning all veal, return meat to the skillet. Add vermouth, stirring gently. Add the broth, 2 Tablespoons lemon juice, salt and pepper. Stir well until sauce is creamy. Cover and simmer 10 to 15 minutes. Add parsley during the last 5 minutes. While veal is cooking, peel and slice avocado and sprinkle the remaining lemon juice. Bake the slices at 300 degrees for 5 minutes. Place veal on serving platter, surround with avocado slices and pour on sauce. Serve at once.SERVINGS: 4